Bulgur and Buckwheat Stuffed Aubergine, is incredibly tasty stuffed aubergines with healthy ingredients such as Bulgur and Buckwheat and topped with sweet and juicy roasted peppers, tangy, spicy and sweet tomato sauce and finished off with crumbly Goats Cheese! This recipe is made with wholesome ingredients and contains plenty of nutrition.

A couple of months ago, I watched a program called 'Royal Recipes' hosted by Michaell Buerk, the program was all about royal-themed food.

The episode I watched that day was 5 of 15 India and Empire, in this episode couple of renowned chefs joined to celebrate royal food inspired by the days of India and Empire. I found this episode very interesting, straight away I pressed the remote button and put the whole series on record.

Vegetarian Stuffed Aubergines with Bulgur and Buckwheat

I liked the whole series of Royal Recipes, glad I watched it as I came to know so many interesting stories and history. I like history, I do quite like the royals and the glam of it all. Well, and I love gossip! I liked a few recipes which were loved by the royals and cooked by the royals.

A recipe which I liked straight away and had an urge to make it was Stuffed Aubergine with Bulgur wheat, prepared by late Princess Diana's former chef Carolyn Robb, she said that this dish was one of the favourites of Diana. She said, "this is the dish that although it may be fit for princesses it is really fit for anyone, it's just simple home cooking, it's nourishing, it's warming". I completely agree with Carolyn Robb, after I tried and tasted this dish, that you can't do much better than this! These stuffed aubergines were incredibly tasty that I nearly fainted with pleasure at the delicious flavour of this dish!

Now that summer is on its way in my part of the world, fresh and giant aubergines are plenty in markets and shops and cheap too. I am on a roll to make these stuffed aubergines. First time I followed the recipe to T, but then made a very small couple of changes, still, the dish came out so well.

Vegetarian Stuffed Aubergines with Bulgur and Buckwheat, I love everything about this dish, all the ingredients, method, and fuss-free recipe. While the stuffed aubergines were baking the evergreen herb thyme heady aroma was just making me impatient, actually, thyme adds a warm flavour. I served with roasted tomatoes and fresh salad, it would make a lovely lunch or supper.

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Notes:-
You can omit buckwheat and prepare with Bulgur wheat only.
Carolyn prepared bulgur wheat in a pan with onion and thyme, where I cooked bulgur and buckwheat in a pressure cooker with vegetable stock to save time.
To make gluten-free version omit Bulgur wheat and use quinoa.
You could also top with a dairy-free cheese instead of goats cheese to make this dish vegan.

Bulgur and Buckwheat Stuffed Aubergine, Vegetarian stuffed aubergine recipe

Mains

International

Yield: 4 SERVINGS

Author: Hayley Dhanecha

BULGER AND BUCKWHEAT STUFFED AUBERGINE

These soft and tender aubergines are stuffed with bulgur and buckwheat, colourful roasted peppers, sweet, spicy and tangy tomato sauce and topped with goats cheese are so delicious, flavourful and filling.

prep time: 5 Mcook time: total time: 5 M

ingredients:

2 fresh and tender aubergines
75 g bulgur wheat
50 g buckwheat
100 g goats cheese
½ cup roughly chopped peppers
8-10 sprigs of fresh thyme
1 cup canned tomatoes or fresh tomatoes
3-4 tbsp. chopped onion
1 tsp. chopped garlic
1 tsp. chilli flakes
1-2 tsp. sugar
200 ml of vegetable stock
Salt to taste
Freshly ground black pepper
3 tbsp. oil
Fresh mint and pomegranate arils to garnish

instructions:

How to cook BULGER AND BUCKWHEAT STUFFED AUBERGINE

Preheat the oven to gas mark 7.
Wash and pat dry aubergines and slice in half lengthwise through the stalk.
With a knife score the flesh in a criss-cross pattern.
Drizzle some oil, sprinkle salt and pepper and a couple of sprigs of thyme.
Bake it in the oven for 30-35 minutes or until flesh is soft and tender.
Meanwhile, wash bulgur and buckwheat and drain the water and cook with vegetable stock. ( I cooked in a pressure cooker ). Leave it aside.
Heat a little oil in a pan and saute onion and garlic for 3-4 minutes.
Add chopped tomato, salt, sugar, and chilli flakes.
Let it simmer for 5-6 minutes.
Turn off the heat and leave it aside.
Now place chopped pepper on a baking sheet, drizzle little olive oil, salt and pepper and put it in the oven for 8-10 minutes.
Once aubergines and peppers are roasted remove it from the oven. Do not turn off the oven.
Using a spoon scoop out half of the flesh out of the baked halved aubergines.
Leaving the skins with the layer of flesh.
Stir the aubergine flesh into cooked bulger and buckwheat.
Now pile bulger and buckwheat into aubergine shells, top it up with roasted peppers, tomato sauce, goats cheese and thyme.
Bake once again for 10-12 minutes.
Garnish it with mint and pomegranate arils.
Serve hot with roasted cherry tomatoes and fresh green salad.
Enjoy!

NOTES:

You can omit buckwheat and prepare with Bulgur wheat only.
Carolyn prepared bulgur wheat in a pan with onion and thyme, where I cooked bulgur and buckwheat in a pressure cooker with vegetable stock to save time.
To make gluten-free version omit Bulgur wheat and use quinoa.
You could also top with a dairy-free cheese instead of a goats cheese to make this dish vegan.

Calories
391.29

Fat (grams)
20.59

Sat. Fat (grams)
5.14

Carbs (grams)
44.21

Fiber (grams)
10.20

Net carbs
34.00

Sugar (grams)
19.59

Protein (grams)
13.06

Sodium (milligrams)
631.61

Cholesterol (grams)
20.27

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2017/05/bulgur-buckwheat-stuffed-aubergine.html